Von dem Buch Italian Cook Book haben wir 2 gleiche oder sehr ähnliche Ausgaben identifiziert!
Falls Sie nur an einem bestimmten Exempar interessiert sind, können Sie aus der folgenden Liste jenes wählen, an dem Sie interessiert sind:
100%: Pellegrino Artusi; Olga Ragusa: Italian Cook Book (ISBN: 9781684930760) 2022, Mockingbird Press, Erstausgabe, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Pellegrino Artusi, Olga Ragusa: Italian Cook Book (ISBN: 9781614272878) 2012, Martino Fine Books, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
Italian Cook Book - 6 Angebote vergleichen
Bester Preis: € 3,49 (vom 06.10.2023)1
Italian Cook Book (2022)
~EN NW FE EB DLISBN: 9781684930760 bzw. 1684930766, vermutlich in Englisch, 186 Seiten, Mockingbird Press, neu, Erstausgabe, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Download sofort lieferbar.
eBooks, eBook Download (EPUB), Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands.Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.)After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the "e;gold standard"e; in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors.By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany.Unable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies.This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father.Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable.Crostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and "e;the sauce of the Pope"e;-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy.The home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver.Italian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and peaches stuffed with candied orange peel and nuts.Artusi is considered by many to be the father of modern Italian cuisine. Since 1997, he has been celebrated each year in his birthplace of Forlimpopoli with Festa Atrusiana, an Italian food festival.
eBooks, eBook Download (EPUB), Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a time when French cuisine had long dominated the kitchens and plates of gourmands.Pellegrino Artusi (1820-1911) was an unlikely person to revitalize Italian cuisine, being neither a professional chef nor a formal culinary scholar. Artusi was born in Forlimpopoli to a wealthy merchant father, and he successfully took over the family's business as a young man. His life-and that of his family-was violently disrupted in 1851, when the criminal Stefano Pelloni arrived in town. He and his gang disrupted a play and held all the wealthy families hostage in the theater while they robbed and sacked the town. One of Artusi's sisters was assaulted during the raid and the ensuing shock placed her in an asylum. (Pelloni was killed just two months later in a gunfight.)After the trauma, Artusi and his family moved to Florence, where he began working as a silk merchant and later in finance. During his free time, he devoted himself to the art of Italian cooking. French cooking had been considered the "e;gold standard"e; in culinary circles for centuries, but Artusi rejected the notion that French food was superior to his native Italian. He devoted himself to learning more about the cuisine of his ancestors.By 1891, at the age of 71, Artusi had completed what is considered the original Italian cookbook. He had compiled and edited recipes from much of the newly unified Italy, creating for the first time a broader manual to the nation's various culinary styles. Still, the book's recipes lean toward the northern culinary styles of Romagna and Tuscany.Unable to find a publisher, he funded and self-published the work. It was a modest success at first, selling a thousand copies in four years. But word spread, and before his death in 1911, the book had sold over 200,000 copies.This version was edited and translated by the New York-based linguist, scholar, and academic Olga Ragusa. It was published in 1945 by the S.F. Vanni publishing house, then owned by her father.Containing nearly 400 recipes, the instructions in the Italian Cook Book are simple to follow and can be easily recreated in the modern kitchen-with some exceptions. Sourcing the two dozen large frogs for Frog Soup may prove a challenge. But the recipes for handmade pasta, gnocchi, and ravioli in the Romagna and Genoese styles are simple and approachable.Crostinis, slices of toast piled with savory toppings, make delicious appetizers when topped with anchovies, caviar, or chicken liver. Italian-style sauces are abundant, including caper sauce for drizzling over boiled fish, meatless sauce for spaghetti, and "e;the sauce of the Pope"e;-a briny sauce from the caper vinegar, sweetened olives, chopped onions, butter, and an anchovy.The home cook will find some meats that are easy to source-chicken, lamb, turkey, beef, pork, and plenty of fish. Others will prove more difficult to find, like partridge, blackbird, wild boar, and thrush. Some of the less common organ meats are also used, including tongue, kidneys, and liver.Italian home cooks will want to linger in the dessert section, full of simple cakes, pies, and puddings, as well as rustic fruit dishes like pears in syrup and peaches stuffed with candied orange peel and nuts.Artusi is considered by many to be the father of modern Italian cuisine. Since 1997, he has been celebrated each year in his birthplace of Forlimpopoli with Festa Atrusiana, an Italian food festival.
2
Italian Cook Book (2012)
EN PB NWISBN: 9781614272878 bzw. 1614272875, in Englisch, 254 Seiten, Martino Fine Books, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 2 to 4 weeks.
Von Händler/Antiquariat, Amazon.com.
2012 Reprint of 1945 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. At the age 71, Artusi completed his cookbook, but could not find a publisher. So he used his own money to self-publish, selling a thousand copies of the first edition in four years. Soon, however, the cookbook caught on, and before Artusi died, more than 200,000 copies had been sold. Filled with amusing anecdotes as well as recipes, the book is a perennial best seller in Italy, and has been translated into Spanish, Dutch, German and English, and most recently, Portuguese. The most important reason for Artusi's continued popularity, is that the book is fun. Artusi was a bon-vivant, a noted raconteur, and a celebrated host; he knew many of the leading figures of his day and read widely in the arts and sciences. Almost half his recipes contain anecdotes or snippets of advice on subjects as varied as regional dialects and public health: While you may open the book to find out how to make Minestrone or a German cake, you will probably read on to find out how Artusi escaped cholera, or what the Austrian troops who occupied Northern Italy in the 1840's were like. Paperback, Label: Martino Fine Books, Martino Fine Books, Produktgruppe: Book, Publiziert: 2012-04-18, Studio: Martino Fine Books, Verkaufsrang: 1118589.
Von Händler/Antiquariat, Amazon.com.
2012 Reprint of 1945 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. At the age 71, Artusi completed his cookbook, but could not find a publisher. So he used his own money to self-publish, selling a thousand copies of the first edition in four years. Soon, however, the cookbook caught on, and before Artusi died, more than 200,000 copies had been sold. Filled with amusing anecdotes as well as recipes, the book is a perennial best seller in Italy, and has been translated into Spanish, Dutch, German and English, and most recently, Portuguese. The most important reason for Artusi's continued popularity, is that the book is fun. Artusi was a bon-vivant, a noted raconteur, and a celebrated host; he knew many of the leading figures of his day and read widely in the arts and sciences. Almost half his recipes contain anecdotes or snippets of advice on subjects as varied as regional dialects and public health: While you may open the book to find out how to make Minestrone or a German cake, you will probably read on to find out how Artusi escaped cholera, or what the Austrian troops who occupied Northern Italy in the 1840's were like. Paperback, Label: Martino Fine Books, Martino Fine Books, Produktgruppe: Book, Publiziert: 2012-04-18, Studio: Martino Fine Books, Verkaufsrang: 1118589.
3
Italian Cook Book (2012)
EN PB USISBN: 9781614272878 bzw. 1614272875, in Englisch, 254 Seiten, Martino Fine Books, Taschenbuch, gebraucht.
Neu ab: £7.41 (12 Angebote)
Gebraucht ab: £8.94 (7 Angebote)
Zu den weiteren 19 Angeboten bei Amazon.co.uk
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Usually dispatched within 1-2 business days.
Von Händler/Antiquariat, Wordery.
2012 Reprint of 1945 Edition. Exact facsimile of the original edition, not reproduced with Optical R.... Paperback, Label: Martino Fine Books, Martino Fine Books, Produktgruppe: Book, Publiziert: 2012-04-18, Studio: Martino Fine Books, Verkaufsrang: 57567.
Von Händler/Antiquariat, Wordery.
2012 Reprint of 1945 Edition. Exact facsimile of the original edition, not reproduced with Optical R.... Paperback, Label: Martino Fine Books, Martino Fine Books, Produktgruppe: Book, Publiziert: 2012-04-18, Studio: Martino Fine Books, Verkaufsrang: 57567.
4
Italian Cook Book (2012)
EN USISBN: 9781614272878 bzw. 1614272875, in Englisch, 254 Seiten, Martino Fine Books, gebraucht.
Neu ab: EUR 12,08 (6 Angebote)
Gebraucht ab: EUR 21,68 (3 Angebote)
Zu den weiteren 9 Angeboten bei Amazon.es (Int.)
Lieferung aus: Spanien, Normalmente se envía en el plazo de 1-2 días laborable.
Von Händler/Antiquariat, Wordery España.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, Wordery España.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
5
Italian Cook Book (2012)
EN USISBN: 9781614272878 bzw. 1614272875, in Englisch, 254 Seiten, Martino Fine Books, gebraucht.
Neu ab: EUR 13,18 (5 Angebote)
Gebraucht ab: EUR 32,98 (2 Angebote)
Zu den weiteren 7 Angeboten bei Amazon.it (Int.)
Lieferung aus: Italien, Generalmente spedito in 1-2 giorni lavorativi.
Von Händler/Antiquariat, EliteDigital IT.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, EliteDigital IT.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
Italian Cook Book (2012)
EN NWISBN: 9781614272878 bzw. 1614272875, in Englisch, 254 Seiten, Martino Fine Books, neu.
Neu ab: EUR 13,18 (5 Angebote)
Gebraucht ab: EUR 32,98 (2 Angebote)
Zu den weiteren 7 Angeboten bei Amazon.it (Int.)
Lieferung aus: Italien, Generalmente spedito in 1-2 giorni lavorativi.
Von Händler/Antiquariat, The_Book_Depository_IT.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, The_Book_Depository_IT.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Lade…